Preheat oven to 100°C/210°F/Gas Mark 1. Place egg whites in a bowl with icing sugar, lemon juice, vanilla and salt. Beat on high with a balloon whisk for 12 minutes until glossy and very stiff. Fold in coconut. Line one or two baking trays with baking paper and dollop on 8 lumps of meringue mixture (allow for breakages), leaving space in between. Using the back of a spoon to make a hollow in each one. Bake until dry – about 2 hours.
Peel, core and quarter pineapple, then cut into thin pieces. Mix with wine in a bowl and marinate at least 3 hours. Add berries.
Beat cream with yoghurt until soft peaks form. Add a few tablespoons of pineapple marinade and beat to firmer peaks. To serve, dollop some cream into each meringue, then spoon fruit on top and pour on the wine marinade.